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English Toffee Cheesecake

By

cheesecake

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Ingredients

  • Crust
  • 1 1/2 C graham cracker crumbs
  • 1/2 C almonds finely chopped
  • 1/2 C toffee pieces
  • 2 Tbl dark brown sugar
  • 1/4 tsp salt
  • 6 Tbl unsalted butter, melted
  • Filling
  • 4 (8 oz) packages cream cheese, room temp
  • 1 C packed dark brown sugar
  • 4 large eggs
  • 1 tbl vanilla
  • 1/4 tsp almond extract
  • 8 oz chocolate covered english toffee bars cut into 1/2 inch pieces
  • Topping
  • 16 oz sour cream
  • 1/2 C sugar
  • 1 tsp vanilla
  • extra crushed toffee bars for sprinkling

Details

Preparation

Step 1

Crust- preheat to 350
Combine crust ingredients.
Press into bottom and up sides of 10" spring form pan
Bake 5 min or until set. Set aside

Filling-reduce oven temp to 325
Beat cream cheese and sugar until well blended
Beat in one egg at a time
Beat in extracts
Pour 1/2 of the mixture onto the prepared crust.
Sprinkle with 1/2" toffee pieces.
Top with remaining filling
Bake approx 55 minutes or until edges are puffed but center is barely set.

Topping
Mix sour cream, sugar and vanilla until smooth.
Pour over hot cheesecake and bake another 5-8 minutes, until just set.

Cool on rack for 10 minutes. run knife around edges.
Chill over night.
Sprinkle with extra crushed toffee pieces, serve.

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